The feasibility of infrared assisted freeze drying (IRAFD) was evaluated for shelf stable sea cucumber to improve the traditional drying methods such as freeze drying (FD), vacuum drying (VD) and hot air drying (AD, 60, 80, 100oC). Infrared (IR) radiant energy was provided to accelerate the drying rate of freeze drying (FD). IRAFD had the most rapid drying rate among IRAFD, FD and VD. IRAFD showed drying time of 13.7 h followed by VD (18.7 h) and FD (24.3 h). In the final moisture content of sea cucumber, it decreased down to 3.25% at IRAFD. However, FD and VD could not reduce down the moisture content of sea cucumber below 7%. Quality attributes of AD sea cucumber were not acceptable with very low restoration rate and excessive hardness. For example, AD 100 had very low weight restoration rate of 23% and hardness of 22 N. IRAFD showed quite high restoration rates (weight: 50%, width: 82%, length: 91%) and acceptable hardness of 3.1 N. IRAFD consumed the minimal electrical energy of 120 kJ as compared to 209 kJ of FD. This study showed the potential application of IRAFD to produce the shelf stable dried sea cucumber with microbial safety.

Abstract
서 론
재료 및 방법
    재료 및 전처리
    건조처리
    복원율
    물성분석
    에너지 소모
    통계처리
결과 및 고찰
    건조곡선
    건조시간 및 최종 수분함량
    복원율
    경도
    에너지 소모
요 약
References

• 신일식(강릉원주대학교 해양식품공학과) | Il-Shik Shin (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
• 박성희(서울과학기술대학교 식품공학과) | Sung Hee Park (Department of Food Science and Technology, Seoul National University of Science and Technology) Corresponding author